Mirchi ka Salan, Phulka and Chana Dal Masala

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 1 cup Chana Dal (Rinsed well and soaked for at least 2-3 hours)
• 2 tbsp Ghee (Can be substituted with oil for a vegan version)
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Also known as Asafoetida)
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste (Freshly made is best)
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 2 medium Tomatoes (Pureed or very finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (Adjust to taste)
• 0.5 tsp Garam Masala (Add at the end for best aroma)
• 1 tsp Kasuri Methi (Dried fenugreek leaves, crushed)
• 3 cups Water (For pressure cooking, plus more if needed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Soak and Cook the Dal

   • Rinse the chana dal thoroughly under running water. Soak it in 3-4 cups of fresh water for at least 2-3 hours. Soaking is essential for even cooking. After soaking, drain the water completely.
   • In a pressure cooker, add the soaked and drained dal, 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.5 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles (about 15-20 minutes). The dal should be soft and cooked through, but still hold its shape. Allow the pressure to release naturally.
2. 2

   Prepare the Masala (Tadka)

   • While the dal cooks, heat 2 tbsp of ghee in a separate pan (kadai) over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter.
   • Add 0.25 tsp of hing, followed by the finely chopped onion. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown.
   • Add 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for about 1 minute until the raw aroma disappears.
   • Stir in the tomato puree. Cook for 3-4 minutes, then add the spice powders: 1 tsp red chili powder and 1.5 tsp coriander powder. Add the remaining 0.75 tsp of salt.
   • Continue to cook the masala, stirring frequently, for about 5-7 minutes until it thickens and you see the ghee separating from the sides of the pan. This step is key for a deep flavor.